Pear & cardamom bircher muesli
Bircher soaked with grated pear, cardamom and toasted hazelnuts; Alpine breakfast, luteal-week gentle.
Turkey, sour cherry & spinach bulgur bowls
Cumin-rubbed turkey steaks sliced over warm bulgur tossed with baby spinach, dried sour cherries, spring onions, parsley and toasted pumpkin seeds, finished with a lemony tahini yogurt.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Put the bulgur in a bowl with a pinch of salt, pour over 200ml boiling water, cover and leave 15 minutes; fork through.
- Step 2
Rub the turkey with the oil, cumin, salt and pepper. Griddle or fry over a high heat 4-5 minutes each side until cooked through; rest 5 minutes, then slice.
- Step 3
Toast the pumpkin seeds in a dry pan 2-3 minutes until they pop; tip out.
- Step 4
Whisk the yogurt, tahini, half the lemon juice and 1 tbsp water into a loose dressing; season.
- Step 5
Toss the warm bulgur with the spinach, cherries, spring onions, parsley and the rest of the lemon juice so the leaves just wilt.
- Step 6
Divide between two bowls, top with the sliced turkey and pumpkin seeds, and spoon the tahini yogurt over.
Make it work for your circle: cooking for someone in
perimenopause? Every recipe on this site explains its own "why", so
you don't have to; just cook it. Doubling the vegetables never hurts.
Nutrition per serving
| Calories | 640 kcal |
|---|---|
| Protein | 48g |
| Carbohydrates | 60g |
| – of which sugars | 13g |
| Fibre | 10g |
| Fat | 23g |
| – of which saturates | 5g |
| – of which omega-3 | 0.2g |
| Calcium | 180mg |
| Iron | 5mg |
| Salt | 0.8g |
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